2 red peppers
2 rainbow trout fillets (about 1/2 lb or 250g each) – tilapia or salmon could also be used
1 tsp paprika (smoked paprika or regular)
1/4 tsp garlic powder
1 cup fresh cilantro leaves, finely chopped
3 large garlic cloves, minced
3 tbsp white wine vinegar
2 tbsp olive oil
Preheat oven to 400F. Cut peppers in half lengthwise & remove seeds. Place peppers cut-side up on a baking sheet.
Pat trout dry with paper towels. Cut each fish in half lengthwise. Sprinkle the paprika and garlic powder on both sides of the fish. Fold each piece of fish and stuff into a pepper half. Roast in the oven for about 15-20 minutes.
Mix cilantro and garlic together in a bowl; whisk in the vinegar and then the oil. When the fish is ready, serve with the sauce drizzled over top. Makes 4 servings.
Recipe courtesy of Chatelaine